Job Description

MUSKOKA BAY RESORT - CHEF DE PARTIE

Reporting To: Executive Chef

Department: Culinary

Terms: Permanent, Seasonal, Full-Time, Part-Time

Who We Are:

No matter the season, no matter the reason, Freed Hotels & Resorts have one mission: to create memories for every guest who stays with us. We achieve this with our best-in-class, detail-oriented service at our growing portfolio of properties throughout Ontario.


Muskoka Bay Resort redefines what it means to play and stay; to relax and live. Our resort features spectacular amenities through every season. This magnificent property boasts a superior, first-class golf course, The Cliffside Restaurant with spectacular views from the patio, a brand-new 88 room hotel, scheduled to open in Fall 2025. This hotel will feature a one-of-a-kind, landmark rooftop restaurant with a pool and unobstructed views of picturesque Muskoka. Be a part of the exciting change and choose Muskoka Bay Resort as your employer of choice!

Position Summary:

Assist in the preparation and presentation of high-quality dishes, maintaining kitchen hygiene, managing inventory, and ensuring that all dishes meet Muskoka Bay Resort standards of taste, presentation, and timeliness. The role requires strong organizational skills, attention to detail, and the ability to work efficiently under pressure while maintaining a clean and safe work environment.

Duties & Responsibilities:

Responsible for directing, supervising and assisting in the preparation of all food in the kitchen in accordance with the established company menus and recipes. Directly responsible for implementing and executing food handling and cleaning procedures in accordance with Public Health standards Responsible for quality, quantity, attractiveness and correctness of all food items served from the kitchen as per company's standard recipes. Directs, supervises, assists and trains all employees assigned to the kitchen. Responsible for the performance, appearance, dress and personal conduct of all employees assigned to their partie. Reports on these subjects objectively and timely to their Executive Chef/Sous-Chef Responsible for checking that quantity and quality of items ordered, are received and stored in proper condition and thereafter used in the correct way. Prepares a daily work plan for all employees assigned to work in accordance with the planned menu and recipes for the day. Responsible for implementing and execute proper maintenance and cleaning procedures in the kitchen, in order to ensure good appearance and condition of the entire area. And inspects the cleaning procedures and cleanliness of work area and equipment done by all personnel. Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Chef/Sous-Chef Maintains a high level of productivity, cleanliness and sanitation throughout the entire kitchen. Responsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for our guests and the team. Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements. Works closely and cooperates with superiors, colleagues and subordinates in order to achieve the highest possible guest satisfaction from the products served. Assigns all cleaning responsibilities within the kitchen according to the cleaning schedule and delivers a written report to the Exec. Chef regarding any problems which have occurred. Identifies and assigns in writing all cleaning responsibilities within his assigned area for approval by the Exec. Chef/Sous-Chef. Follows the detailed cleaning list. Follows instructions and other assigned tasks by Muskoka Bay Resort Management.

Skills, Abilities, Attributes:

Strong knowledge of food preparation, cooking methods, and presentation techniques. Familiarity with different cuisines and the ability to adapt recipes when required. Understanding of kitchen hygiene, food safety standards, and the ability to adhere to health and safety regulations Ability to work collaboratively in a fast-paced kitchen environment. Strong communication skills to effectively coordinate with the Executive Chef and other kitchen staff. Ability to handle pressure, manage time effectively, and complete tasks within strict deadlines. Organizational skills to prioritize tasks in a busy kitchen setting. Willingness to learn and take on new challenges. Capability to work independently when required and assist in different sections of the kitchen. Ability to work on your feet for extended periods and handle the physical demands of a busy kitchen environment. Ability to work all shifts, weekends and holidays.

Education & Experience:

Diploma or certification in culinary arts or relevant field is preferred. At least 1-2 years of experience in a professional kitchen, ideally in a similar role. Experience working in various sections of the kitchen is an advantage.

Our commitment to you:

We will provide you with a supportive, communication driven workplace. Provide a company culture that promotes diversity, inclusion, and equity. Empower you to make decisions and solve problems. Competitive compensation package that will be commensurate with experience. Complimentary amenity access to all Resorts within Freed Hotels & Resorts Portfolio (Muskoka Bay, Horseshoe Resort, Deerhurst Resort), discounted F&B, lodging, events and more.

The above job description is not intended to be exhaustive lists of all responsibilities, skills or efforts associated with or expected of the role but are intended to accurately reflect principal job elements.


V

isa Requirements

: Must be eligible to work in Canada


Muskoka Bay Resort is committed to providing reasonable accommodation to applicants with disabilities throughout the recruitment process. If you require any accommodations to participate in the application process, please contact Human Resources to discuss your needs.